Dessert

Fruit Salsa with Cinnamon Sugar Tortilla Chips Recipe

Bylina moretti February 22, 2026February 22, 2026

Introduction

Fresh fruit salsa paired with warm cinnamon sugar tortilla chips makes a delightful and colorful snack or dessert. It’s quick to prepare and perfect for sharing with friends and family.

A clear glass bowl filled with a colorful fruit salad made of three main layers of diced fruits: light pink melon pieces, bright red strawberries, and deep red raspberries mixed evenly throughout. The fruit pieces show a juicy texture with some small black kiwi seeds visible. Around the bowl on a white marbled surface lie whole strawberries, one sliced in half showing its red inside, two whole brown kiwis with one sliced revealing bright green and black seed details, and some light brown triangular chips. The whole scene has a fresh, vibrant look. photo taken with an iphone --ar 4:5 --v 7

Ingredients

10 10″ flour tortillas
Non-stick cooking spray
1/3 cup sugar
1 tsp cinnamon
2 granny smith apples
1 lemon
2 kiwis
1 lb strawberries
1/2 lb raspberries (optional)
1 tbsp brown sugar
3 tbsp preserves (strawberry or raspberry)

Instructions

Step 1: In a small bowl, stir the cinnamon and sugar together to combine and set aside.
Step 2: Working with three tortillas at a time, spray each side lightly with cooking spray and then sprinkle generously with the cinnamon sugar mixture. Stack the tortillas and cut into 12 wedges using a pizza cutter. Repeat with remaining tortillas.
Step 3: Place the tortilla wedges on an ungreased baking sheet and bake at 350°F for 11-12 minutes, or until crisp.
Step 4: Peel and finely chop the apples. Squeeze two teaspoons of lemon juice over the apples and toss to coat to prevent browning.
Step 5: Finely dice the strawberries and kiwis. Gently stir together with the apples, brown sugar, preserves, and raspberries if using. The raspberries will break up slightly, which is normal.
Step 6: Serve the fruit salsa at room temperature or chilled alongside the warm cinnamon sugar tortilla chips.

Tips & Variations

Use your favorite fruits such as mango, blueberries, or peaches for a different flavor profile.
For extra crunch, serve chips immediately after baking before they soften.
If you prefer, swap preserves for honey or maple syrup in the salsa.

Storage

Store the fruit salsa in an airtight container in the refrigerator for up to 3 days. Keep the cinnamon sugar chips in a separate sealed container at room temperature to maintain crispness. Reheat the chips briefly in a warm oven before serving if they have softened.

How to Serve

A clear glass bowl filled with three main layers of finely chopped fresh fruit: pale pink melon pieces, bright red strawberries cut into small squares, and deep red raspberries, all mixed together and slightly glossy with juice. The bowl sits on a white marbled surface with scattered whole strawberries, one sliced in half showing its vibrant red inside with green leaves, along with brown crackers placed beside the bowl. In the background, whole and sliced kiwi fruits with bright green flesh and black seeds are partially visible, adding more color to the scene. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the tortilla chips ahead of time?

Yes, you can bake the chips a day ahead and store them in an airtight container. For best texture, warm them in the oven for a few minutes before serving.

What can I use instead of granny smith apples?

Any firm, slightly tart apple like Honeycrisp or Fuji can be used as a substitute. They add similar texture and balance to the sweetness of the salsa.

lina moretti